This sauce is the key ingredient in achieving authentic Stone Bake Oven Company pizza’s!
Great to accompany the Proscuitto Pizza with fresh Basil and Buffalo Mozzarella, or any other topping for that matter! It forms the base on which to add additional toppings, get the dough and sauce right and you are well on your way to achieving vibrant authentic flavourful pizza.
200 g Sweet Cherry Tomatoes, sliced in half
1 tin of good quality, Peeled Plum Tomatoes
560g of good quality Tomato Passata
3 x Garlic Cloves, finely chopped
Small Handful of Basil leaves
1 X Teaspoon of Sea Salt
1x Heaped tablespoon of Tomato Puree
2 X Tablespoons Muscavado Sugar
2 x Tablespoons of Extra Virgin Olive Oil
To make this sauce in your wood fired oven, simply follow the steps of the Roasting Technique in the Cooking Techniques guide.
Heat oil in saucepan and add garlic, be sure to cook garlic, for roughly 1 ½ minutes, but do not brown or burn it.
Add halved cherry tomatoes, and the rest of the ingredients, bring to the boil in your wood fired oven and then simmer for 20 minutes.
Once cool, hand blend the sauce to a smooth consistency. Be sure to only add sauce on pizza base when the sauce has cooled.
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